Application of insoluble fibers in the fining of wine phenolics

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 18, 2013, Pages 4424-4432

  Guerrero, Raúl F ^a   Smith, Paul ^a   Bindon, Keren A ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

fiber; fining; gel permeation chromatography; molecular mass; phenolics; red wine; tannins

Indexed keywords

FINING; HIGH MOLECULAR MASS; INSOLUBLE FIBERS; LOW MOLECULAR MASS; PHENOLICS; POTASSIUM CASEINATE; RED WINE; WINE COMPOSITION;

FIBERS; FRUITS; GEL PERMEATION CHROMATOGRAPHY; MOLECULAR MASS; PROTEINS; TANNINS; TURBIDITY; WINE;

ANTHOCYANINS;

ANTHOCYANIN; PHENOL DERIVATIVE; TANNIN DERIVATIVE;

ARTICLE; CHEMISTRY; COLOR; DIETARY FIBER; FOOD HANDLING; MALUS; METHODOLOGY; PROTEIN INTAKE; VITIS; WINE;

ANTHOCYANINS; COLOR; DIETARY FIBER; DIETARY PROTEINS; FOOD HANDLING; MALUS; PHENOLS; TANNINS; VITIS; WINE;

EID: 84877265225     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf400172f     Document Type: Article

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